Celery Soup with Bacon and Red Lentils
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
429
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 429 cal. | (20 %) | ||
| Protein | 9.37 g | (10 %) | ||
| Fat | 25.47 g | (22 %) | ||
| Carbohydrates | 43.13 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 131.34 mg | (16,418 %) | ||
| Vitamin D | 0.26 μg | (1 %) | ||
| Vitamin E | 2.09 mg | (17 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 3.91 mg | (33 %) | ||
| Vitamin B₆ | 0.45 mg | (32 %) | ||
| Folate | 103.53 μg | (35 %) | ||
| Pantothenic acid | 1.31 mg | (22 %) | ||
| Biotin | 3.35 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 57.78 mg | (61 %) | ||
| Potassium | 923.23 mg | (23 %) | ||
| Calcium | 116.12 mg | (12 %) | ||
| Magnesium | 65.99 mg | (22 %) | ||
| Iron | 1.85 mg | (12 %) | ||
| Iodine | 6.91 μg | (3 %) | ||
| Zinc | 1.44 mg | (18 %) | ||
| Saturated fatty acids | 12.36 g | |||
| Cholesterol | 61.9 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 50 grams red Lentils
- 400 milliliters Orange juice
- 1 onion
- 400 grams Celery root
- 2 Parsnips
- 2 Sage
- 2 Tbsps butter
- 600 milliliters Vegetable broth
- 4 strips Bacon
- 100 milliliters Whipped cream
- salt
- Nutmeg (freshly grated)
- Sage (for garnish)
Preparation steps
1.
Put the red lentils in boiling orange juice and cook about 20 minutes, strain and drain. Meanwhile, peel and dice the onion, celery root and parsnips. Rinse the sage branches as a whole.
2.
Melt the butter in a saucepan, cook the onion, celery root and parsnips until lightly browned. Add the sage to the vegetable mixture and cook at low temperature for about 15 minutes.
3.
In the meantime, cook the bacon in a dry pan on both sides until crisp. Drain on paper towels and break into bite-size pieces.
4.
Pluck the sage branches out of the pot and finely puree the remaining contents. Stir in the cream, bring to a boil and season with salt and nutmeg.
5.
Serve the soup in deep plates, top with the red lentils and bacon and garnish with sage leaves.
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